| 1 | cup Original Bisquick® mix |
| 1/2 | teaspoon pepper |
| 2 | eggs |
| 1 | lb boneless skinless chicken breasts, cut into cubes |
| 1/4 | cup vegetable oil |
| 3 | medium carrots, cut diagonally into 1/4-inch slices (1 1/2 cups) |
| 1 | medium green bell pepper, cut into strips (1 cup) |
| 1 | small onion, thinly sliced, separated into rings (1/3 cup) |
| 1 | can (20 oz) pineapple chunks, drained |
| 1/2 | cup sweet-and-sour sauce |
| Cooked rice, if desired |
| 1. | In large resealable food-storage plastic bag, mix Bisquick mix and pepper. |
| 2. | In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated. |
| 3. | In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet. |
| 4. | In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice. |
| No change. |
|
| Buy chicken already cut up for stir-fries from larger supermarkets. |
|
| This stir-fry chicken recipe first appeared in a 1986 magazine ad. |
|
| Zucchini or broccoli work well in stir-fries, too. |
Nutrition Information:
380 ( 150); 17g ( 3 1/2g, 1g); 115mg; 410mg; 35g ( 3g, 19g); 21g 110%; 20%; 6%; 10% 1/2 ; 1 1/2 ; 1 ; 2 1/2 ; 2 2